Carob Brownie

Dense and fudgy, you would never guess these are vegan, low fat, grain free and sugar free! These truly are “guilt free!” You have to try them! I made both the brownie and the icing on the thin side. If you want a thicker brownie, double the recipe. Also, the icing helps to sweeten the brownies, so if you want a sweeter brownie with a thicker icing, double up on the icing!

Ingredients (9 large brownies)

For the Brownies

1/2 c carob powder

1/2 c chestnut flour

1 3/4c mashed sweet potato (about 2)

1/2 t cinnamon

1 t vanilla

1/2 t baking powder

1/2 t baking soda

1/3 c walnuts roughly chopped (optional)

1 T ground flax

3 T soy milk (or other non-dairy milk)

For the Icing

2 T tahini

2 T carob

3 T maple syrup

water to thin

Instructions

For the Brownies

Mix the dry flours together and then mix it into the mashed sweet potato. I did it by hand, but I think a food processor would do a great job. You want the dough to be quite dry. Like a yeasted bread dough. Press dough into an oiled 9×9 baking dish and bake for 30 minutes at 350 F. Don’t worry if it is a little bit soft, it will harden as it cools.

For the Icing

Mix all ingredients together and spread on brownies after they have cooled.